Peach Jam

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Peach Jam

Penny Parker


You Will Need:

  • Jars
  • Pots
  • Sugar
  • Spoons
  • Ladles
  • Damp cloths
  • Hot water
  • Lids
  • Lemon juice
  • Peaches
  • Colander
  • Pectin


3 lbs. peaches to yield 4 cups crushed fruit
1/4 cup fresh lemon juice
7 cups sugar
3 oz. liquid fruit pectin

  1. Bring water caner to high heat and Wash jars in hot soapy water and rinse.
  2. Place them on a rack in the sink and pour boiling water in and over each jar.
  3. Drain. .
  4. prepare the lids by placing them in a saucepan of gently boiling water.
  5. Place the peaches in a colander and rinse them under cool running water.
  6. Cut the peaches in half,
  7. remove and discard the pits
  8. dice peaches ( this is jam you want nice bits of fruit in it )
  9. Measure the diced peaches into a 6- or 8-qt. pot.
  10. Stir sugar and lemon juice into the fruit and mix well.
  11. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  12. Add fruit pectin and return to a full rolling boil.
  13. Boil hard for 1 minute, stirring constantly to prevent scorching
  14. Remove the jam from the heat and skim off and discard any foam using a metal spoon.
  15. Ladle the jam into jars immediately to within 1/8 inch of the tops
  16. Wipe the jar rims and threads with a clean, damp cloth
  17. Remove the jar lids from boiling water using tongs and place them on a paper towel
  18. Wipe them dry
  19. Place the lids on the jars and screw them on tightly
  20. Now put them in a boiling water caner or use a stock pot with something in the bottom for the jars to set on
  21. cover with boiling water to 1 inch over the lid …
  22. let boil for 10 mins
  23. remove from heat
  24. let stand for 24 hours – they should seal down nicely.

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